1 00:00:03,880 --> 00:00:07,320 Speaker 1: On this episode of News World, I am really excited. 2 00:00:07,960 --> 00:00:11,480 Speaker 1: My favorite restaurant in the entire world, and I've had 3 00:00:11,520 --> 00:00:13,600 Speaker 1: a chance to sample a lot all over. The place 4 00:00:14,080 --> 00:00:18,960 Speaker 1: is Lobert che Francois in Great Falls, Virginia. The ambiance, 5 00:00:19,120 --> 00:00:24,120 Speaker 1: the staff, the food are just extraordinary, and every time 6 00:00:24,160 --> 00:00:26,120 Speaker 1: chose to and I go out there, we are once 7 00:00:26,160 --> 00:00:29,760 Speaker 1: again reminded what an amazing place it is. And one 8 00:00:29,760 --> 00:00:32,120 Speaker 1: of the keys to us being so amazing is our 9 00:00:32,159 --> 00:00:37,320 Speaker 1: guests today, Chef Jacques Harringer, the executive chef and the 10 00:00:37,400 --> 00:00:50,599 Speaker 1: owner Labert. Che Francois is a legendary place. Che Francois 11 00:00:50,640 --> 00:00:54,800 Speaker 1: course was his father, Francois, and Jacques himself is added 12 00:00:54,800 --> 00:00:58,760 Speaker 1: to it by creating a restaurant inside the restaurant that 13 00:00:58,760 --> 00:01:00,600 Speaker 1: we'll get him to talk about a little bit. We're 14 00:01:00,600 --> 00:01:03,520 Speaker 1: going to talk a little bit about Thanksgiving, but first 15 00:01:03,960 --> 00:01:07,959 Speaker 1: I can't have Chef Jacques Harringer here without having him 16 00:01:07,959 --> 00:01:12,720 Speaker 1: tell you the amazing story about his father and how 17 00:01:12,760 --> 00:01:17,440 Speaker 1: they first opened che Francois, which is an authentic Alsatian restaurant. 18 00:01:17,480 --> 00:01:20,640 Speaker 1: It's not just French, it's Alsatian, and they're very clear 19 00:01:20,680 --> 00:01:23,360 Speaker 1: about this. They first opened it near the White House 20 00:01:23,800 --> 00:01:28,120 Speaker 1: in Washington in nineteen fifty four, and then it ultimately 21 00:01:28,160 --> 00:01:31,039 Speaker 1: goes out to Great Falls at a time when Great 22 00:01:31,040 --> 00:01:33,959 Speaker 1: Falls was the wilderness. So Jacquey, as you know I 23 00:01:34,000 --> 00:01:36,640 Speaker 1: think of he was a very dear friend and share 24 00:01:36,680 --> 00:01:39,959 Speaker 1: with us for a couple of minutes your father's journey certainly. 25 00:01:40,280 --> 00:01:44,080 Speaker 1: My parents came in forty seven. Dad was in the 26 00:01:44,080 --> 00:01:47,880 Speaker 1: French army, but after the war he and my mother 27 00:01:48,040 --> 00:01:53,520 Speaker 1: came over and he worked because his uncle, my great 28 00:01:53,600 --> 00:01:56,480 Speaker 1: uncle Jacques was here who used to work with Escoffier 29 00:01:56,520 --> 00:02:00,920 Speaker 1: in London. This is long family history of chef and 30 00:02:01,080 --> 00:02:04,920 Speaker 1: my uncle also had Haringer's buffetaria on fourteen Street that 31 00:02:05,040 --> 00:02:08,239 Speaker 1: was a long time ago, so he came over to 32 00:02:08,280 --> 00:02:11,400 Speaker 1: work with them. They didn't get along, the two brothers. 33 00:02:11,440 --> 00:02:15,680 Speaker 1: With a surprise, Alsatian Hard Hits and my dad was 34 00:02:15,840 --> 00:02:19,280 Speaker 1: hired to go to the Summit Hotel in Pennsylvania to 35 00:02:19,320 --> 00:02:23,120 Speaker 1: be the chef there. When he was about to go there, 36 00:02:23,200 --> 00:02:27,360 Speaker 1: the gentleman from the Summit Hotel said, Hey, I'm going 37 00:02:27,400 --> 00:02:31,120 Speaker 1: to my uncle's place in ketchu Can, Alaska. Do you 38 00:02:31,160 --> 00:02:34,239 Speaker 1: all want to go? So my parents went to Ketchikan. 39 00:02:34,360 --> 00:02:37,080 Speaker 1: I was actually born there wasn't the state at the time, 40 00:02:37,440 --> 00:02:39,600 Speaker 1: and they've stayed there for about a year and a half. 41 00:02:39,760 --> 00:02:42,920 Speaker 1: My mother never elected chiefs from the southwestern part of France. 42 00:02:43,720 --> 00:02:47,000 Speaker 1: Like the warmer weather, they came back to Washington. He 43 00:02:47,280 --> 00:02:50,880 Speaker 1: took over a chef at the Three Musketeers restaurant, which 44 00:02:50,919 --> 00:02:54,640 Speaker 1: was eight eighteen Connecticut Avenue, that last block of Connecticut 45 00:02:54,720 --> 00:02:58,360 Speaker 1: Avenue between Loffie and Park and Fairgut Square, and he 46 00:02:58,480 --> 00:03:01,760 Speaker 1: took over as the owner nineteen fifty four. You have 47 00:03:01,800 --> 00:03:03,920 Speaker 1: to share, just for a second. You have on the 48 00:03:04,000 --> 00:03:08,280 Speaker 1: wall at the restaurant the original menu and the price. 49 00:03:08,760 --> 00:03:09,800 Speaker 1: I don't know if you can do this off the 50 00:03:09,840 --> 00:03:12,359 Speaker 1: top of your head, but it's hysterical for those of 51 00:03:12,440 --> 00:03:15,680 Speaker 1: us who are living through inflation. Well, in those days, 52 00:03:16,080 --> 00:03:18,440 Speaker 1: dinner was a dollar fifty this one a dollar was 53 00:03:18,480 --> 00:03:21,600 Speaker 1: a dollar. We had the Peace Corps right next to us. 54 00:03:21,639 --> 00:03:24,480 Speaker 1: The building next door was the Peace Corps, and so 55 00:03:24,520 --> 00:03:26,920 Speaker 1: they'd come to happy Hour in order one beer or 56 00:03:26,919 --> 00:03:29,200 Speaker 1: so and eat all the canopies. We were very happy 57 00:03:29,240 --> 00:03:32,920 Speaker 1: to support the Peace Corps. We saw the Shrivers, the Kennedy's. 58 00:03:33,240 --> 00:03:40,240 Speaker 1: We've had every president since Truman except unfortunately the Obamas. 59 00:03:40,280 --> 00:03:43,000 Speaker 1: And the Trumps, but they're around and we hope to 60 00:03:43,040 --> 00:03:46,600 Speaker 1: have an unbroken string and have the honor. It's always 61 00:03:46,600 --> 00:03:48,520 Speaker 1: an honor to serve the president, and we hope to 62 00:03:48,560 --> 00:03:52,000 Speaker 1: have them at some point. But we have a long 63 00:03:52,160 --> 00:03:56,880 Speaker 1: history of kings and queens and politicians and presidents and 64 00:03:57,000 --> 00:03:59,920 Speaker 1: just playing folks, which is really our bread and butter. 65 00:04:00,480 --> 00:04:04,400 Speaker 1: I remember correctly, your father had for lunch a tuna 66 00:04:04,440 --> 00:04:08,320 Speaker 1: fish sandwich for fifteen cents. Yeah, it was something like that. 67 00:04:08,400 --> 00:04:11,600 Speaker 1: It was very inexpensive, and we were close to the 68 00:04:11,600 --> 00:04:15,160 Speaker 1: White House, so we had everyone you can think of. 69 00:04:15,880 --> 00:04:19,640 Speaker 1: There's a couple of books during the Watergate period called 70 00:04:19,640 --> 00:04:24,360 Speaker 1: the Watergate Gourmet, where Erlichman and company would have lunch. 71 00:04:24,480 --> 00:04:28,240 Speaker 1: Everyone you can think of us had lunch, but everyone's 72 00:04:28,320 --> 00:04:30,720 Speaker 1: known but not notice so we try to keep it 73 00:04:30,760 --> 00:04:34,400 Speaker 1: that way. So your dad was down there for low 74 00:04:34,440 --> 00:04:38,000 Speaker 1: over a decade, but then he decides to go to 75 00:04:38,080 --> 00:04:41,760 Speaker 1: Great Falls and had to be almost into the wilderness 76 00:04:41,760 --> 00:04:45,640 Speaker 1: at that point. He'd always wanted to do a country 77 00:04:45,640 --> 00:04:49,039 Speaker 1: in because when he was an apprentice in Alazas, he 78 00:04:49,160 --> 00:04:53,520 Speaker 1: worked in Kaisersburg and it was a country in type 79 00:04:53,560 --> 00:04:56,520 Speaker 1: of thing. Kaisersberg is kind of famous because doctor Albert 80 00:04:56,560 --> 00:05:01,040 Speaker 1: Sweitzer was born there, so he always wanted to do that, 81 00:05:01,279 --> 00:05:05,320 Speaker 1: and he owned a property in Great Falls. And eventually 82 00:05:05,360 --> 00:05:07,400 Speaker 1: we understood that they were going to tear down the 83 00:05:07,440 --> 00:05:10,880 Speaker 1: whole block. BAC was on the corner, as I said, 84 00:05:10,920 --> 00:05:12,719 Speaker 1: the Peace Corps was next was we were in the 85 00:05:12,760 --> 00:05:18,160 Speaker 1: Clarridge Hotel. So in seventy five the whole block was demolished, 86 00:05:18,279 --> 00:05:20,960 Speaker 1: and we knew about it and had already purchased what 87 00:05:21,160 --> 00:05:25,320 Speaker 1: was then the Riverbend Country Store in Great Falls, and 88 00:05:25,560 --> 00:05:28,119 Speaker 1: we were closed downtown, I guess for about six months 89 00:05:28,120 --> 00:05:31,680 Speaker 1: and opened there in April of seventy six or so. 90 00:05:31,839 --> 00:05:34,760 Speaker 1: We've been there forty five years. I was ten when 91 00:05:34,800 --> 00:05:38,159 Speaker 1: I started there. Would you believe twelve? I'll take ten. Listen. 92 00:05:39,440 --> 00:05:42,680 Speaker 1: Thank you. You're too kind anyway. You're like my daughters. 93 00:05:42,720 --> 00:05:46,200 Speaker 1: You're an example of child labor, growing up and actually 94 00:05:46,279 --> 00:05:50,120 Speaker 1: learning from the experience. Well. I started working downtown when 95 00:05:50,160 --> 00:05:52,760 Speaker 1: I was eleven. In summers, you know, during the summer 96 00:05:52,800 --> 00:05:56,400 Speaker 1: I would work versus a sandwich maker and then a cook, etc. 97 00:05:57,160 --> 00:06:01,719 Speaker 1: Went to France after I graduated from college, and when 98 00:06:01,760 --> 00:06:05,320 Speaker 1: we came back, we opened the Libert again. In nineteen 99 00:06:05,440 --> 00:06:09,479 Speaker 1: seventy six, the first night, we were way understaffed. It 100 00:06:09,600 --> 00:06:13,359 Speaker 1: reminds one of today, where staffing is an issue. We 101 00:06:13,480 --> 00:06:16,599 Speaker 1: didn't have enough food. Papa could not say no to 102 00:06:17,160 --> 00:06:20,840 Speaker 1: so many of his friends, and we had the first seating. 103 00:06:20,920 --> 00:06:23,200 Speaker 1: We got through it, We limped through it, if you will, 104 00:06:23,240 --> 00:06:25,640 Speaker 1: and then mercifully, somebody up there has been looking out 105 00:06:25,680 --> 00:06:29,000 Speaker 1: for us ever since. A thunderstorm came down the Potomac 106 00:06:29,080 --> 00:06:32,400 Speaker 1: knocked out the power and we sent everyone home, including 107 00:06:32,400 --> 00:06:36,960 Speaker 1: at that time Washington Team coach George Allen and many 108 00:06:37,000 --> 00:06:39,839 Speaker 1: other notables that night. So that was our first night 109 00:06:39,920 --> 00:06:43,520 Speaker 1: in Great Falls, and we've been going strong ever since 110 00:06:43,920 --> 00:06:46,400 Speaker 1: and made it through COVID as well. And I understand 111 00:06:46,480 --> 00:06:51,960 Speaker 1: Nancy Reagan actually celebrated her birthday. Missus Reagan was there 112 00:06:52,000 --> 00:06:57,240 Speaker 1: a few times. Again. We've had many, many notables, presidents 113 00:06:57,360 --> 00:07:00,440 Speaker 1: and mixed Jagger, I mean just a name. We don't 114 00:07:00,480 --> 00:07:03,120 Speaker 1: do too much name dropping, but we've had just about 115 00:07:03,160 --> 00:07:06,680 Speaker 1: everyone you can think of. We're blessed Supreme Court justices. 116 00:07:07,320 --> 00:07:11,720 Speaker 1: Just playing folks. Did you learn more from your trip 117 00:07:11,800 --> 00:07:15,000 Speaker 1: to France to study French food or just from working 118 00:07:15,000 --> 00:07:18,400 Speaker 1: with your dad? Oh, definitely working with dad. It was 119 00:07:18,440 --> 00:07:24,000 Speaker 1: a tremendous chef, tough task masker definitely learned a lot 120 00:07:24,080 --> 00:07:27,640 Speaker 1: from him. But going to France and then working in 121 00:07:27,720 --> 00:07:31,000 Speaker 1: other restaurants in watching I used to work at Jean Pierre, 122 00:07:31,600 --> 00:07:34,480 Speaker 1: used to work at Tiberio and some other places in 123 00:07:34,520 --> 00:07:37,640 Speaker 1: between the demolishing the restaurant downtown and building it out 124 00:07:37,680 --> 00:07:41,880 Speaker 1: in great Falls to broaden the base. So definitely Papa 125 00:07:42,000 --> 00:07:44,880 Speaker 1: was the biggest influence, and he was the boss right 126 00:07:45,000 --> 00:07:46,640 Speaker 1: up to the end. Of course, Now I are both 127 00:07:46,800 --> 00:07:50,280 Speaker 1: just tremendous fans, both of you as a person and 128 00:07:50,480 --> 00:07:55,720 Speaker 1: also of your restaurant and of your invention of lobartche fronts. 129 00:07:55,720 --> 00:07:59,960 Speaker 1: While you now have Jacques's Brasserie, which is not as 130 00:08:00,080 --> 00:08:02,320 Speaker 1: silly lower cost to the best of my knowledge, because 131 00:08:02,320 --> 00:08:05,680 Speaker 1: it's almost the same menu, but it's downstairs. It's casual, 132 00:08:06,120 --> 00:08:09,560 Speaker 1: it's all a card so it can be lower cost. Upstairs, 133 00:08:09,600 --> 00:08:11,760 Speaker 1: there's more of that tableau do it where you have 134 00:08:11,840 --> 00:08:15,040 Speaker 1: the six course meal, And of course all the wealthiest 135 00:08:15,080 --> 00:08:18,520 Speaker 1: people in Great Balls eat downstairs. I tease them, I 136 00:08:18,600 --> 00:08:21,160 Speaker 1: get it. I go, oh yeah, John fuel for the plane, 137 00:08:21,200 --> 00:08:25,560 Speaker 1: I get it. But it's such a great casual neighborhood 138 00:08:25,600 --> 00:08:28,080 Speaker 1: feeling to it, And I'm curious because I know you 139 00:08:28,080 --> 00:08:31,280 Speaker 1: occasionally go off to places like Argentina to increase your 140 00:08:31,280 --> 00:08:35,679 Speaker 1: bird collection. You got to come with me. I'm always fascinated. 141 00:08:35,679 --> 00:08:39,520 Speaker 1: I have the same conversation occasionally with Patrick O'Connell down 142 00:08:39,520 --> 00:08:42,640 Speaker 1: at the Little Washington who used to work for us. 143 00:08:42,800 --> 00:08:47,720 Speaker 1: He did. Yeah, great guy, wonderful job. Yeah. In my mind, 144 00:08:48,040 --> 00:08:51,240 Speaker 1: the two of you stand above virtually every other restaurant 145 00:08:51,240 --> 00:08:54,160 Speaker 1: experience I've had in the US. Well, that's very kind 146 00:08:54,200 --> 00:08:57,160 Speaker 1: of you, sir. I'm fascinating because both of you have 147 00:08:57,320 --> 00:09:03,840 Speaker 1: this ability to create a culture where your staff rises 148 00:09:03,920 --> 00:09:07,679 Speaker 1: to your standard, and I'm curious how do you do that? 149 00:09:07,679 --> 00:09:09,959 Speaker 1: It's something I think everybody who's ever tried to run 150 00:09:10,000 --> 00:09:13,000 Speaker 1: an organization wishes they could have the skill you have 151 00:09:13,120 --> 00:09:16,880 Speaker 1: of doing that. Well. Interesting question the bros Frey came 152 00:09:16,920 --> 00:09:19,880 Speaker 1: about when I went to France after actually Dad died 153 00:09:19,920 --> 00:09:23,680 Speaker 1: and noticed that a lot of restaurants had a gastronomic 154 00:09:23,760 --> 00:09:26,440 Speaker 1: dining room, but around the corner or in the same 155 00:09:26,440 --> 00:09:29,160 Speaker 1: building they had a pub, like a brass fery type place, 156 00:09:29,559 --> 00:09:33,120 Speaker 1: which it's kind of a symbiotic relationship between the two. 157 00:09:33,280 --> 00:09:37,200 Speaker 1: So we're able to do things downstairs and use product 158 00:09:37,240 --> 00:09:42,040 Speaker 1: that we couldn't use necessarily upstairs. So that's been very good. 159 00:09:42,080 --> 00:09:45,920 Speaker 1: As far as the staff, every month my accountant tells 160 00:09:45,920 --> 00:09:48,120 Speaker 1: me that my labor costs are too high and the 161 00:09:48,200 --> 00:09:50,640 Speaker 1: benefits are too high, you know, on and on and on. 162 00:09:50,800 --> 00:09:55,880 Speaker 1: That's his job. But that's Dad's way of doing things. 163 00:09:56,200 --> 00:09:59,079 Speaker 1: You know. Our restaurant business is known for grinding up 164 00:09:59,080 --> 00:10:02,760 Speaker 1: people putting into ended and we've tried to maintain and 165 00:10:03,160 --> 00:10:04,880 Speaker 1: as you know you come there, we have the same 166 00:10:04,920 --> 00:10:07,400 Speaker 1: people for decades, some of them. You have to treat 167 00:10:07,480 --> 00:10:10,440 Speaker 1: people properly, and I think that's a good business practice. 168 00:10:10,520 --> 00:10:13,800 Speaker 1: It's not just being a nice guy. Everybody has a 169 00:10:13,800 --> 00:10:16,560 Speaker 1: living wage. We have the four h one case paid 170 00:10:16,640 --> 00:10:20,520 Speaker 1: vacation healthcare. We've always had that, and I think that's 171 00:10:20,600 --> 00:10:22,800 Speaker 1: one of the secrets to our success. If you have 172 00:10:22,880 --> 00:10:28,000 Speaker 1: to train someone every other day, great peak turnover, you 173 00:10:28,040 --> 00:10:31,000 Speaker 1: can't have as successful. And that guillotine that I have 174 00:10:31,120 --> 00:10:34,600 Speaker 1: out back doesn't hurt anything either. Well, I can't tell 175 00:10:34,640 --> 00:10:37,560 Speaker 1: if that's for the staff for the customers, well, for both. 176 00:10:37,840 --> 00:10:40,880 Speaker 1: Since we've opened back up, it's actually for the customers 177 00:10:40,920 --> 00:10:43,800 Speaker 1: as well. No more, mister nice guy. Well, it certainly 178 00:10:43,840 --> 00:10:46,160 Speaker 1: has limited. The number of times Cliffs and I have complained. 179 00:10:46,160 --> 00:10:49,160 Speaker 1: I mean, we thought, is this bad enough, we want 180 00:10:49,160 --> 00:10:54,920 Speaker 1: to risk the guillotine. It works. But you do something 181 00:10:54,960 --> 00:10:58,760 Speaker 1: else back that is amazing, and which you do videos 182 00:10:58,800 --> 00:11:00,800 Speaker 1: about which we have to tell people so they can 183 00:11:00,840 --> 00:11:03,600 Speaker 1: go look at them. You actually raise a large part 184 00:11:03,640 --> 00:11:06,319 Speaker 1: of your own vegetables. We do. We have two gardens. 185 00:11:06,520 --> 00:11:10,400 Speaker 1: Dad started a very small garden which over time the 186 00:11:10,480 --> 00:11:13,080 Speaker 1: trees grew up and became too shady. So we moved 187 00:11:13,080 --> 00:11:15,880 Speaker 1: it out a bit into the field. And then I'm 188 00:11:15,920 --> 00:11:20,480 Speaker 1: a big gardener, always enjoyed it, and so we enlarged 189 00:11:20,520 --> 00:11:23,720 Speaker 1: the bottom garden. Then we put in a much larger garden. Clearly, 190 00:11:23,760 --> 00:11:26,040 Speaker 1: after too many glasses of wine one evening, I said, 191 00:11:26,080 --> 00:11:28,680 Speaker 1: you know, I really need a big garden out there. 192 00:11:29,160 --> 00:11:32,400 Speaker 1: So we have over three quarters of an acre. And 193 00:11:32,640 --> 00:11:36,000 Speaker 1: I really love the garden. And it is true, mister Speaker, 194 00:11:36,040 --> 00:11:38,600 Speaker 1: that I go out there when the terraces are full 195 00:11:38,600 --> 00:11:40,720 Speaker 1: in the summer with a basket and pick a few 196 00:11:40,760 --> 00:11:43,400 Speaker 1: things and come in through the dining room go, oh, 197 00:11:43,520 --> 00:11:46,120 Speaker 1: newte you ordered that solid, didn't you. Well? Here it 198 00:11:46,240 --> 00:11:49,520 Speaker 1: is shameless self promotion now, but the amazing thing with 199 00:11:49,640 --> 00:11:53,480 Speaker 1: it is I mean when you talk about fresh food, oh, 200 00:11:53,480 --> 00:11:55,800 Speaker 1: which right out of the garden, and I get in 201 00:11:55,880 --> 00:11:58,240 Speaker 1: trouble with some of my chef friends who have these 202 00:11:58,440 --> 00:12:02,440 Speaker 1: mythical garden, you know farms here and then we work 203 00:12:02,520 --> 00:12:05,520 Speaker 1: with over forty organic farms as well. But actually a 204 00:12:05,600 --> 00:12:09,160 Speaker 1: large part during the season of our vegetables are right 205 00:12:09,200 --> 00:12:13,480 Speaker 1: out of the garden, and we recycle all the eggshells, 206 00:12:13,600 --> 00:12:17,440 Speaker 1: coffee grounds, we do composting. All the leaves from the 207 00:12:17,520 --> 00:12:20,240 Speaker 1: many trees all go into the garden. So we're very 208 00:12:20,520 --> 00:12:23,320 Speaker 1: proud of the garden and people love it. We do 209 00:12:23,440 --> 00:12:26,679 Speaker 1: garden tours during the season and it's really nice. There's 210 00:12:26,760 --> 00:12:30,760 Speaker 1: no comparison to go out and pick right you know 211 00:12:30,800 --> 00:12:34,599 Speaker 1: what you have. We also grow hops. Our brewery partners 212 00:12:34,760 --> 00:12:37,880 Speaker 1: Lost Rhino make beer for us, so we do a 213 00:12:37,880 --> 00:12:40,800 Speaker 1: lot of fun things with the garden as well. So 214 00:12:40,880 --> 00:12:43,240 Speaker 1: I'm curious, in this three quarters of an acre garden, 215 00:12:44,160 --> 00:12:47,880 Speaker 1: what do you actually grow there? Well, we start out 216 00:12:47,960 --> 00:12:52,040 Speaker 1: with the coal weather crops. We'll start in March, and 217 00:12:52,280 --> 00:12:54,640 Speaker 1: you know, you'll have the cabbages and the collars and 218 00:12:54,679 --> 00:12:59,920 Speaker 1: the kales of the salad or rugla, etc. The greens specifically, 219 00:13:00,440 --> 00:13:04,160 Speaker 1: and then you'll move into soon as the first frost 220 00:13:04,240 --> 00:13:07,600 Speaker 1: date goes by, let's say May. First you'll start with 221 00:13:07,640 --> 00:13:10,080 Speaker 1: the tomatoes and the peppers and the warm weather. We 222 00:13:10,160 --> 00:13:13,960 Speaker 1: did about two hundred and ten tomato plants, some heirloom, 223 00:13:14,080 --> 00:13:17,640 Speaker 1: some other varieties. People love our tomato salad, so we'll 224 00:13:17,640 --> 00:13:19,760 Speaker 1: do that. We had a lot of peppers this year, 225 00:13:20,120 --> 00:13:23,160 Speaker 1: the ali covea, the French green beans, the slender ed 226 00:13:23,200 --> 00:13:25,880 Speaker 1: green beans, will grow a lot of those, so you'll 227 00:13:25,920 --> 00:13:28,840 Speaker 1: get through all the warm weather crops. So you start 228 00:13:28,840 --> 00:13:32,320 Speaker 1: out with the cold weather crops and then we do 229 00:13:32,440 --> 00:13:36,200 Speaker 1: intensive guarding, and then later you'll plant in between those rows, 230 00:13:36,200 --> 00:13:39,240 Speaker 1: you'll plant the warm weather crops, and then the same 231 00:13:39,280 --> 00:13:43,160 Speaker 1: thing will happen now in the fall in September, will 232 00:13:43,200 --> 00:13:46,160 Speaker 1: plant the greens. Most of our salads right now out 233 00:13:46,160 --> 00:13:49,400 Speaker 1: of the garden. So we have spinach, a rugula, a 234 00:13:49,520 --> 00:13:54,240 Speaker 1: mixed salads, etc. Out of our garden, and many will 235 00:13:54,280 --> 00:13:57,120 Speaker 1: winter over in it. The good news is that even 236 00:13:57,200 --> 00:13:59,800 Speaker 1: once it gets very cold, you'll still get some salad 237 00:14:00,200 --> 00:14:03,480 Speaker 1: and the spinach will go dormant. But by Saint Patrick's 238 00:14:03,559 --> 00:14:07,440 Speaker 1: Day we're getting bushels of spinach because that has wintered over. 239 00:14:07,520 --> 00:14:10,959 Speaker 1: So for almost year round. There's something out of the guarden. 240 00:14:11,080 --> 00:14:13,960 Speaker 1: Do you have any challenge with deer? No, because I 241 00:14:14,000 --> 00:14:18,400 Speaker 1: have a big eight foot metal fence. Okay, that's not 242 00:14:18,480 --> 00:14:21,640 Speaker 1: a problem. And then we have a chicken wire around 243 00:14:21,720 --> 00:14:26,280 Speaker 1: the bottom casing you'll get a groundhog or squirrels. No 244 00:14:26,400 --> 00:14:29,240 Speaker 1: real issues with deer. There are a lot of them, 245 00:14:29,400 --> 00:14:33,240 Speaker 1: but because of the high fence, with no problem. Yeah, 246 00:14:33,320 --> 00:14:36,720 Speaker 1: great shape to divert for a half second. You have 247 00:14:37,200 --> 00:14:40,160 Speaker 1: soux flais. You've always had since I've been here. Sou flais. 248 00:14:40,640 --> 00:14:43,360 Speaker 1: I'm guessing that goes back to your dad and has 249 00:14:43,360 --> 00:14:48,600 Speaker 1: been sort of a family tradition. It's a signature dish, 250 00:14:48,640 --> 00:14:52,280 Speaker 1: and we love selling flavored air. You know, No, that's 251 00:14:52,360 --> 00:14:54,320 Speaker 1: kind of a joke there. I've had enough of your 252 00:14:54,320 --> 00:14:57,440 Speaker 1: souflas that my waist has assured me it is not 253 00:14:57,560 --> 00:15:00,520 Speaker 1: just flavored air. But they're very light there, very like 254 00:15:01,200 --> 00:15:04,720 Speaker 1: the problem with souffles is that you need a dedicated 255 00:15:04,760 --> 00:15:08,000 Speaker 1: ovens and dedicated because the timing. We always say in 256 00:15:08,040 --> 00:15:12,440 Speaker 1: France that the customer has to wait for the sufflet. 257 00:15:12,480 --> 00:15:14,760 Speaker 1: The souflet can't wait for the customer. When the suffle 258 00:15:14,920 --> 00:15:16,720 Speaker 1: is ready, it has to go out to the table. 259 00:15:17,080 --> 00:15:21,680 Speaker 1: So it's one of our signature dishes. Probably of the 260 00:15:21,760 --> 00:15:24,160 Speaker 1: folks get a Suffla and you order it at the 261 00:15:24,160 --> 00:15:26,520 Speaker 1: beginning of your meal, at the beginning, because it does 262 00:15:26,600 --> 00:15:48,600 Speaker 1: take time to prepare. To me, it's fascinating and I'm curious. 263 00:15:48,600 --> 00:15:52,160 Speaker 1: Obviously you can't produce everything in the house. How much 264 00:15:52,160 --> 00:15:56,200 Speaker 1: has the logistics supply chain problem made it more complicated 265 00:15:56,240 --> 00:15:58,920 Speaker 1: to get fresh food the way you want it, and 266 00:15:59,040 --> 00:16:01,040 Speaker 1: particularly seafood it seems to be as I go to 267 00:16:01,120 --> 00:16:05,240 Speaker 1: various restaurants, Well, seafood, believe it or not, isn't so 268 00:16:05,320 --> 00:16:09,960 Speaker 1: bad because we've always used fed x ups, etc. We've 269 00:16:10,040 --> 00:16:15,040 Speaker 1: always or for many many decades now received food from 270 00:16:15,080 --> 00:16:18,120 Speaker 1: the source, especially seafood, the dover soul you call them 271 00:16:18,200 --> 00:16:20,880 Speaker 1: up in the next afternoon you have them, for instance. 272 00:16:20,920 --> 00:16:25,440 Speaker 1: So seafood hasn't been as big a problem as meat, 273 00:16:25,600 --> 00:16:28,160 Speaker 1: for instance, has been a little bit more a problem. 274 00:16:28,560 --> 00:16:32,080 Speaker 1: And so many things you can't get because the food 275 00:16:32,160 --> 00:16:35,560 Speaker 1: change disruptions are crazy. And then there was the labor 276 00:16:35,640 --> 00:16:40,040 Speaker 1: shortages where people were not picking things, not harvesting things. 277 00:16:40,280 --> 00:16:42,720 Speaker 1: I couldn't find chocolate there for a few weeks, so 278 00:16:43,240 --> 00:16:46,400 Speaker 1: our famous plum pie can't get any plums right now. 279 00:16:46,840 --> 00:16:50,200 Speaker 1: Hazel nuts are not available, So we've had to maneuver 280 00:16:50,440 --> 00:16:54,280 Speaker 1: through the menu, change the menu, and it's okay. Sometimes 281 00:16:54,280 --> 00:16:56,560 Speaker 1: you get a little stodgy, so we've had to be 282 00:16:56,600 --> 00:16:59,640 Speaker 1: a little bit more creative. But there are certain things 283 00:16:59,640 --> 00:17:03,800 Speaker 1: that you certainly cannot get back to seafood. Crab meat 284 00:17:03,800 --> 00:17:07,080 Speaker 1: went up to sixty dollars a pound at one point. 285 00:17:07,119 --> 00:17:10,240 Speaker 1: I mean it's insane. Well, most of the restaurants so 286 00:17:10,280 --> 00:17:12,920 Speaker 1: I go to do not have calamari, and we'll tell 287 00:17:12,960 --> 00:17:16,040 Speaker 1: you they haven't headed for several months. No, it's hard 288 00:17:16,040 --> 00:17:18,720 Speaker 1: to get and it depends there's no logic to why 289 00:17:18,800 --> 00:17:21,679 Speaker 1: you can't get this. Well, you can't unload container ships. 290 00:17:22,000 --> 00:17:25,080 Speaker 1: There aren't people to pick or go fishing. They're not 291 00:17:25,240 --> 00:17:28,680 Speaker 1: enough truck drivers. I mean this whole chain of events, 292 00:17:28,680 --> 00:17:30,359 Speaker 1: and I don't think it's going to get any better 293 00:17:30,400 --> 00:17:33,960 Speaker 1: anytime sooner. I mean seguating towards Thanksgiving For a second, 294 00:17:34,160 --> 00:17:37,600 Speaker 1: I checked with one of the largest turkey roarers in America, 295 00:17:37,680 --> 00:17:41,320 Speaker 1: I mean a guy who raises huge volume of turkeys, 296 00:17:41,800 --> 00:17:44,000 Speaker 1: and he said, Oh, the problem is not going to 297 00:17:44,080 --> 00:17:47,320 Speaker 1: be turkeys. The problem is going to be we can't 298 00:17:47,359 --> 00:17:51,520 Speaker 1: get enough staff to call them young enough, and they 299 00:17:51,600 --> 00:17:54,960 Speaker 1: keep growing, so we're not gonna have enough smaller turkeys 300 00:17:54,960 --> 00:17:57,280 Speaker 1: that people want to buy, but we're gonna have lots 301 00:17:57,280 --> 00:17:59,800 Speaker 1: of big turkeys. And he said, the net effect is 302 00:17:59,800 --> 00:18:02,320 Speaker 1: the price of the kind of turkey the average family 303 00:18:02,359 --> 00:18:04,600 Speaker 1: wants to buy is going to go up and the 304 00:18:04,640 --> 00:18:06,920 Speaker 1: availability is going to go down. But if you're willing 305 00:18:06,960 --> 00:18:09,159 Speaker 1: to cook a twenty pound turkey, you're going to be 306 00:18:09,200 --> 00:18:12,919 Speaker 1: in good shape. It's crazy. We're fortunate. We have Jesse 307 00:18:13,119 --> 00:18:17,600 Speaker 1: Strait who owns Whiffletree Farm in Warrant and supplies our turkey, 308 00:18:17,640 --> 00:18:20,880 Speaker 1: and it's kind enough to let us put in our 309 00:18:21,000 --> 00:18:25,160 Speaker 1: order well in advance, so they'll be coming in actually 310 00:18:25,400 --> 00:18:27,000 Speaker 1: in a day or two. But you have a big 311 00:18:27,119 --> 00:18:30,160 Speaker 1: enough oven, you could actually cook a pretty good sized turkey. Oh, 312 00:18:30,400 --> 00:18:32,119 Speaker 1: we have no problem. We have plenty of u We 313 00:18:32,160 --> 00:18:34,919 Speaker 1: have a very large kitchen. Well, I'm curious, you know 314 00:18:35,320 --> 00:18:38,280 Speaker 1: what sized turkey do you like cooking for your guests. 315 00:18:38,840 --> 00:18:42,800 Speaker 1: We like a sixteen to eighteen pounder at the most possible, 316 00:18:43,840 --> 00:18:48,200 Speaker 1: and Jesse's is supplying those, so we're very happy. They're organic, 317 00:18:48,400 --> 00:18:51,000 Speaker 1: I mean, and they do cost more, there's no question 318 00:18:51,000 --> 00:18:53,240 Speaker 1: about it. Well, I'm one of those guys who childishly 319 00:18:53,240 --> 00:18:57,000 Speaker 1: loves turkey legs. Goes back to my childhood. Turkey leg 320 00:18:57,119 --> 00:18:59,479 Speaker 1: was the high point of my Thanksgiving when I go 321 00:18:59,520 --> 00:19:02,080 Speaker 1: with my relatives and I'd wine until they gave me 322 00:19:02,119 --> 00:19:05,960 Speaker 1: a turkey lake. Right. Well, so many people want the 323 00:19:06,040 --> 00:19:08,800 Speaker 1: breast meat, which I don't think is moist at all, 324 00:19:08,840 --> 00:19:12,840 Speaker 1: but whatever, you know, whatever people want, we try to 325 00:19:13,119 --> 00:19:16,720 Speaker 1: supply and supply the best that we can get. Cranberries 326 00:19:16,720 --> 00:19:19,600 Speaker 1: are in short supply. I saw a note that there's 327 00:19:19,600 --> 00:19:23,439 Speaker 1: like we were able to get chestnuts this year. It 328 00:19:23,520 --> 00:19:26,639 Speaker 1: was a little trickier than usual. Just everything is a 329 00:19:26,680 --> 00:19:31,639 Speaker 1: little more difficult, definitely a lot more expensive. Do you 330 00:19:31,640 --> 00:19:33,840 Speaker 1: have a purchasing agent or do you do most of that? 331 00:19:34,200 --> 00:19:35,959 Speaker 1: I do a lot of it. I mean every morning, 332 00:19:36,080 --> 00:19:38,760 Speaker 1: or at least every other morning, I'll get the bid sheets. 333 00:19:38,880 --> 00:19:41,879 Speaker 1: One of my chefs, Chef Freddy, will do most of 334 00:19:41,920 --> 00:19:44,760 Speaker 1: the buying, but I'll make most of the major decisions 335 00:19:44,920 --> 00:19:47,600 Speaker 1: on the menus. We've had to work at it a 336 00:19:47,640 --> 00:19:49,360 Speaker 1: little bit more, and at the end of the day, 337 00:19:49,400 --> 00:19:52,760 Speaker 1: that's okay. It's made us a little more efficient, a 338 00:19:52,760 --> 00:19:56,879 Speaker 1: little bit more aware of costs. It's the labor costs 339 00:19:56,960 --> 00:20:00,359 Speaker 1: that are the real killer, if you will, it's just 340 00:20:00,400 --> 00:20:03,879 Speaker 1: been very difficult. We'll have a very loyal staff. Most 341 00:20:03,920 --> 00:20:08,800 Speaker 1: of them came back, but they all wanted a bit more, understandably, 342 00:20:09,160 --> 00:20:12,159 Speaker 1: because there's so much demand. Everyone's looking for staff. So 343 00:20:12,200 --> 00:20:14,600 Speaker 1: we've had the anti up there a bit, and the 344 00:20:14,680 --> 00:20:18,159 Speaker 1: menu prices, you know, have gone up. There's no question 345 00:20:18,200 --> 00:20:21,160 Speaker 1: about that. It's either that or go out of business. 346 00:20:21,520 --> 00:20:24,120 Speaker 1: This is at the end of the day of business. Yeah, 347 00:20:24,160 --> 00:20:26,720 Speaker 1: And I think a lot of Americans don't connect the 348 00:20:26,800 --> 00:20:29,960 Speaker 1: fact that when you raise the price of gasoline and 349 00:20:30,040 --> 00:20:34,440 Speaker 1: diesel fuel, this is a truck delivered country. Our economy 350 00:20:34,520 --> 00:20:37,320 Speaker 1: really runs on trucks. All of them. Men have to 351 00:20:37,400 --> 00:20:40,720 Speaker 1: buy gasoline or diesel fuel. So guess what their costs 352 00:20:40,720 --> 00:20:44,040 Speaker 1: go up. Well, I mean, we all want alternative energy 353 00:20:44,119 --> 00:20:46,439 Speaker 1: or clean energy at some point, and that's fine, and 354 00:20:46,520 --> 00:20:48,560 Speaker 1: we should phase it in. But I think we're doing 355 00:20:48,600 --> 00:20:52,520 Speaker 1: it a little too quickly. We're trying to ram it 356 00:20:52,560 --> 00:20:56,040 Speaker 1: down people's throats, and I think it's going to have 357 00:20:56,320 --> 00:21:00,800 Speaker 1: very bad consequences. I mean, people are gonna not have 358 00:21:01,040 --> 00:21:03,159 Speaker 1: the power that they need. We're not going to have 359 00:21:03,359 --> 00:21:08,040 Speaker 1: the transportation system that we need. We all want certain things. 360 00:21:08,200 --> 00:21:11,280 Speaker 1: We have to be brudent about getting there without getting 361 00:21:11,280 --> 00:21:14,000 Speaker 1: too political here. No, but in a free society, it's 362 00:21:14,000 --> 00:21:17,240 Speaker 1: not a good idea to punish people into changing their behavior. 363 00:21:34,640 --> 00:21:37,840 Speaker 1: The US government has indicated that this will be the 364 00:21:37,840 --> 00:21:41,560 Speaker 1: most expensive Thanksgiving in history. The Farm Bureau predicts that 365 00:21:41,600 --> 00:21:44,239 Speaker 1: the average cost of Thanksgiving dinner will be up at 366 00:21:44,320 --> 00:21:48,240 Speaker 1: least five percent. And turkey is more expensive, largely because 367 00:21:48,280 --> 00:21:51,840 Speaker 1: the price of corn, which most commercial turkeys feed on, 368 00:21:52,240 --> 00:21:56,000 Speaker 1: more than doubled from July twenty twenty to twenty one, 369 00:21:56,480 --> 00:22:00,280 Speaker 1: and turkeys between eight and sixteen pounds cost twenty five 370 00:22:00,320 --> 00:22:03,840 Speaker 1: cents perpound more than the year ago. Birds between sixteen 371 00:22:03,840 --> 00:22:06,560 Speaker 1: and twenty four pounds were about twenty one cents perpound more. 372 00:22:06,880 --> 00:22:09,240 Speaker 1: So it's kind of well, now, I realized that the 373 00:22:09,760 --> 00:22:13,240 Speaker 1: obvious answer would be everybody should go to the bears. 374 00:22:13,280 --> 00:22:15,760 Speaker 1: But when you get full and they can't get in, 375 00:22:16,240 --> 00:22:18,280 Speaker 1: what's your advice? If you are out there on a 376 00:22:18,280 --> 00:22:21,520 Speaker 1: budget trying to create a really good Thanksgiving, how do 377 00:22:21,560 --> 00:22:25,000 Speaker 1: you do that? Turkey is more expensive, but it's still 378 00:22:25,040 --> 00:22:29,040 Speaker 1: a lot more reasonable. Let's not get too carried away here, then. 379 00:22:29,400 --> 00:22:32,879 Speaker 1: For instance, Philly Mignon or a good steak Philly mignon 380 00:22:33,080 --> 00:22:36,840 Speaker 1: right now, a whole tenderloin with the fat on it 381 00:22:36,880 --> 00:22:39,600 Speaker 1: and the silver skin. It's in the twenty dollars a 382 00:22:39,640 --> 00:22:43,600 Speaker 1: pound range, So I think that you could always do chicken, 383 00:22:43,640 --> 00:22:46,840 Speaker 1: although chicken is not much cheaper. I think get a 384 00:22:46,840 --> 00:22:49,720 Speaker 1: whole turkey, obviously, because if you're buying the breast, for instance, 385 00:22:49,720 --> 00:22:51,960 Speaker 1: a lot of people buy just the breast, that's going 386 00:22:52,040 --> 00:22:54,439 Speaker 1: to be a lot more expensive. So do the whole bird. 387 00:22:54,600 --> 00:22:58,000 Speaker 1: And if you get a big bird and you'll have 388 00:22:58,160 --> 00:23:00,520 Speaker 1: leftover as well, you have turkey sandwich, you two for 389 00:23:00,520 --> 00:23:04,120 Speaker 1: an extra day, and that'll cut your food costs down overall. 390 00:23:05,000 --> 00:23:07,520 Speaker 1: But we don't want people cooking at home obviously, it's 391 00:23:07,520 --> 00:23:11,840 Speaker 1: not good for business. Your first suggestions call Aberg. Yeah, really, 392 00:23:11,960 --> 00:23:15,120 Speaker 1: we're full. We're totally full, and we're totally sold out 393 00:23:15,200 --> 00:23:19,080 Speaker 1: on our carry out. That's amaz you're already full for Thanksgilly. 394 00:23:19,600 --> 00:23:22,520 Speaker 1: So if somebody can't get in because you're already booked, 395 00:23:23,000 --> 00:23:25,080 Speaker 1: what do you think of in terms of what people 396 00:23:25,080 --> 00:23:27,760 Speaker 1: can do in a normal kitchen, it's kind of the 397 00:23:27,880 --> 00:23:32,720 Speaker 1: perfect Thanksgiving dinner. Well, I'm still sticking with turkey, although 398 00:23:32,840 --> 00:23:36,320 Speaker 1: I have many friends who are not that crazy about turkey, 399 00:23:36,440 --> 00:23:39,320 Speaker 1: who will do a work roast. We often have that 400 00:23:39,560 --> 00:23:42,639 Speaker 1: as well. And sour cray. We don't have it on 401 00:23:42,640 --> 00:23:45,119 Speaker 1: the menu all the time now, but a knife shook 402 00:23:45,160 --> 00:23:49,600 Speaker 1: fruit and Alsatian sour crowd with the sausages. Our friends 403 00:23:49,640 --> 00:23:54,440 Speaker 1: at Whiffletree Farm make wonderful sausages that would go great 404 00:23:54,480 --> 00:23:58,679 Speaker 1: with a sour crowd. That'd be a traditional Alsatian type 405 00:23:58,680 --> 00:24:01,760 Speaker 1: of feast. They don't do things Thanksgiving obviously, that's an 406 00:24:01,760 --> 00:24:05,960 Speaker 1: easy one. You can buy the sauerkraut and buy the sausages, 407 00:24:06,680 --> 00:24:09,879 Speaker 1: and that would be a lower cost. Speaking of lower costs, 408 00:24:10,560 --> 00:24:14,800 Speaker 1: very nutritious sauerkraut is wonderful for you. Captain Cook on 409 00:24:14,920 --> 00:24:18,440 Speaker 1: his voyages around the world kept saurkraut in the hole 410 00:24:18,560 --> 00:24:22,520 Speaker 1: because it has so much vitamin C, very nourishing. And 411 00:24:22,560 --> 00:24:26,440 Speaker 1: then with some nice sausages, lower cost, easy to prepare. 412 00:24:26,560 --> 00:24:28,400 Speaker 1: That might be a fun dia to do. That's great 413 00:24:28,480 --> 00:24:31,840 Speaker 1: and it relates to our part of France. So I'm curious. 414 00:24:31,920 --> 00:24:36,520 Speaker 1: Let's say you do either turkey pork. I'm kind of 415 00:24:36,560 --> 00:24:40,280 Speaker 1: surprised you didn't suggest a ham. Yeah, ham as well. 416 00:24:40,400 --> 00:24:44,000 Speaker 1: Let's court of in the pork category. Yeah, so whatever 417 00:24:44,240 --> 00:24:47,520 Speaker 1: you had is a main meat. What are the kind 418 00:24:47,560 --> 00:24:51,040 Speaker 1: of sides you personally really like for Thanksgi, Well, I 419 00:24:51,119 --> 00:24:55,000 Speaker 1: like to do my mother in law's no cook cranberry sauce. 420 00:24:55,080 --> 00:24:58,159 Speaker 1: It's in our cookbook. It's very easy to do. We 421 00:24:58,320 --> 00:25:04,200 Speaker 1: do chestnuts stuffing. In Europe, chestnuts stuffing goes with game 422 00:25:04,359 --> 00:25:07,120 Speaker 1: as well as deer and pork. It certainly goes well 423 00:25:07,119 --> 00:25:11,480 Speaker 1: with pork. We'll do sweet potatoes. We'll do a pumpkin 424 00:25:11,640 --> 00:25:13,680 Speaker 1: mouse cake and won't be a pumpkin pie, but we'll 425 00:25:13,720 --> 00:25:18,800 Speaker 1: do a pumpkin moosecake, Brussels sprouds, some of the traditional sides, 426 00:25:18,960 --> 00:25:22,240 Speaker 1: But I especially like the chestnuts stuffing. You know, my 427 00:25:22,400 --> 00:25:25,800 Speaker 1: relatives in Pennsylvania always made pumpkin pie. Why do you 428 00:25:25,840 --> 00:25:29,720 Speaker 1: prefer a pumpkin moose cake. Well, you know, if it's 429 00:25:29,720 --> 00:25:34,160 Speaker 1: a pumpkin pie, it's two ninety five. If it's La 430 00:25:34,320 --> 00:25:38,760 Speaker 1: mouse dene de Lobels, it's nineteen ninety five. Hey, that's 431 00:25:38,760 --> 00:25:43,480 Speaker 1: how it goes in Washington. That's how we all got here. 432 00:25:43,520 --> 00:25:47,800 Speaker 1: Mister Creaker. That's a great answer. I forgotten you do 433 00:25:47,840 --> 00:25:51,040 Speaker 1: have a cookbook. We do have two cookbooks as well. 434 00:25:51,080 --> 00:25:53,359 Speaker 1: On a show. We did a show on PBS for 435 00:25:53,480 --> 00:25:57,040 Speaker 1: three years, so we have that available as well. So 436 00:25:57,680 --> 00:26:00,000 Speaker 1: what are your two books. Well, we have the original 437 00:26:00,119 --> 00:26:04,000 Speaker 1: old Chef Fransoix Cookbook, which are my dad's recipes that 438 00:26:04,080 --> 00:26:08,200 Speaker 1: he bought many handwritten brought back from France and we've 439 00:26:08,200 --> 00:26:10,720 Speaker 1: come up with a new edition of that last year. 440 00:26:10,800 --> 00:26:13,600 Speaker 1: So that's the Chef Francoix Cookbook. And we also have 441 00:26:13,640 --> 00:26:17,160 Speaker 1: the Two for Tonight cookbooks since we've been voted most 442 00:26:17,280 --> 00:26:21,920 Speaker 1: Romantic restaurant for many years on various platforms, and so 443 00:26:21,960 --> 00:26:24,800 Speaker 1: those are all recipes for two as well as the 444 00:26:24,840 --> 00:26:28,960 Speaker 1: companion volume to our PBS series also known as Two 445 00:26:29,000 --> 00:26:31,480 Speaker 1: for Tonight. So on our show page we need to 446 00:26:31,520 --> 00:26:33,680 Speaker 1: have both those cookbooks in a link to buy them. 447 00:26:34,040 --> 00:26:37,000 Speaker 1: That's very kind, well know that way people can pretend 448 00:26:37,000 --> 00:26:39,199 Speaker 1: they're you and they can get in the kitchen and 449 00:26:39,240 --> 00:26:41,920 Speaker 1: try it out. And again, we don't write cookbooks so 450 00:26:42,000 --> 00:26:44,360 Speaker 1: people will cook at home. We write cookbooks so people 451 00:26:44,400 --> 00:26:45,960 Speaker 1: will see it on the shelf and say, hey, you 452 00:26:46,000 --> 00:26:49,000 Speaker 1: haven't been there lately. Here you go one of my jokes. 453 00:26:49,520 --> 00:26:51,800 Speaker 1: Oh no, it's hardly a joke. Listen, I know how 454 00:26:51,840 --> 00:26:55,080 Speaker 1: busy you guys get we're blessed. We are blessed that 455 00:26:55,200 --> 00:26:59,119 Speaker 1: we've been busy for forty five years. It's been a 456 00:26:59,160 --> 00:27:02,320 Speaker 1: good business for the family. And we got through COVID 457 00:27:02,560 --> 00:27:06,760 Speaker 1: and it's even busier, so somebody up there's looking out 458 00:27:06,800 --> 00:27:09,159 Speaker 1: for us. So we're blessed, quest and I look forward 459 00:27:09,160 --> 00:27:12,119 Speaker 1: to dining with you in the near future. And I 460 00:27:12,200 --> 00:27:15,359 Speaker 1: thank you again for allowing us to have this great 461 00:27:15,359 --> 00:27:19,119 Speaker 1: Thanksgiving conversation. This has been a great honor. We appreciate 462 00:27:19,200 --> 00:27:21,960 Speaker 1: the opportunity. It's always a pleasure. And you know, when 463 00:27:21,960 --> 00:27:24,880 Speaker 1: you come in, we can say hi and goodbye, etc. 464 00:27:25,160 --> 00:27:28,080 Speaker 1: But we don't get a chance to chat, so it's 465 00:27:28,119 --> 00:27:30,000 Speaker 1: good to do that. And I want you to to 466 00:27:30,080 --> 00:27:32,160 Speaker 1: come over and have dinner with us so we can 467 00:27:32,200 --> 00:27:35,280 Speaker 1: sit down and relax and talk a bit, you know, 468 00:27:35,359 --> 00:27:37,719 Speaker 1: not during the hustle bustle. So we'll put that on 469 00:27:37,760 --> 00:27:40,119 Speaker 1: the calendar soon as well. And you have a happy 470 00:27:40,200 --> 00:27:44,080 Speaker 1: Thanksgiving and very merry Christmas and happy Holidays. And I 471 00:27:44,119 --> 00:27:46,840 Speaker 1: wish you a wonderful new Year. And I think, knowing 472 00:27:46,880 --> 00:27:49,080 Speaker 1: your personality, is going to be a fun new year. 473 00:27:49,480 --> 00:27:53,520 Speaker 1: Absolutely great. Thank you, Thank you, mister speakers, Thank you 474 00:27:53,600 --> 00:28:00,919 Speaker 1: very much. Thank you to my guest chef Jacques. You 475 00:28:00,960 --> 00:28:04,960 Speaker 1: can get a link to his restaurant Lobert che Francois 476 00:28:05,000 --> 00:28:09,280 Speaker 1: on our showpage at newtsworld dot com and I highly recommended. 477 00:28:09,880 --> 00:28:13,760 Speaker 1: Newts World is produced by Gingwish Sweet sixty and iHeartMedia. 478 00:28:14,240 --> 00:28:18,800 Speaker 1: Our executive producer is Debbie Myers, our producer is Guernsey Sloan, 479 00:28:19,200 --> 00:28:23,159 Speaker 1: and our researcher is Rachel Peterson. The artwork for the 480 00:28:23,200 --> 00:28:27,159 Speaker 1: show was created by Steve Penley. Special thanks to the 481 00:28:27,200 --> 00:28:30,640 Speaker 1: team at Gingwich three sixty. If you've been enjoying Newtsworld, 482 00:28:30,960 --> 00:28:33,880 Speaker 1: I hope you'll go to Apple Podcast and both rate 483 00:28:33,960 --> 00:28:36,840 Speaker 1: us with five stars and give us a review so 484 00:28:37,000 --> 00:28:40,400 Speaker 1: others can learn what it's all about. Right now, listeners 485 00:28:40,400 --> 00:28:43,840 Speaker 1: of Newtsworld can sign up from my three free weekly 486 00:28:43,880 --> 00:28:49,440 Speaker 1: columns at gingwiche sixty dot com slash newsletter. I'm Newt Gingrich. 487 00:28:50,040 --> 00:28:51,120 Speaker 1: This is Newtsworld.